Puddle it up

It’s a brownie puddle, people. A dense buttery chocolate pie with holes of chocolate ganache.

brownie puddle 1

What the fuck else can I even SAY? What do you want to hear from me? That it’s easy to make? Well, it is. That you probably already have all the ingredients to make it? I don’t know your shopping habits, but I did. That it can be whipped up in under an hour? It can. That punching holes in warm brownie and filling the holes with warm ganache is a fucking wonderful experience. WELL, IT IS.

brownie puddle 2

You don’t even need a stand mixer. You need 1 bowl. COUNT IT. 1 BOWL. 1 saucepan for the ganache. A tart pan (if you want it to look pretty).

brownie puddle 3

And you end up with one of most perfect brownies I’ve ever tasted. Simple and to the point. And the point is chocolate.

brownie puddle 4

Here’s my roommate helping me out with hole punching. See? Brownie puddles, they bring people together. What exactly is it that you are waiting for?

Brownie Puddle
from the Pie and Pastry Bible

1 cup pecan pieces (i used walnut)
14 tbsp unsalted butter
3 oz bittersweet chocolate
1/2 cup + 2 tsps unsweetened cocoa
1 cup + 3 tbsps sugar
3 large eggs
2 tsps vanilla extract
3 oz cream cheese
1/2 cup all purpose flour
a pinch salt

Ganache
3 oz bittersweet chocolate
1/3 cup heavy cream

Grease and line with parchment a 9.5″ tart pan, then spray with nonstick veggie spray (or oil or whatever)

Preheat oven to 325.
Place pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes.
In a double boiler (or just a saucepan, to be honest), melt the butter and chocolate, stirring two or three times. Beat the cocoa, then the sugar, into the chocolate mixture. Beat in eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts.
Scrape into the pan and spread it evenly. Bake for 30-35 minutes or until the batter has set. A toothpick inserted should come out clean.

While the brownie is cooling, prepare the puddle. Melt the chocolate in a double boiler (or, again, just in a saucepan). Add the cream and stir gently until the mixture is smooth and dark.

Grease the end of a wooden spoon and insert it into the brownie (still warm) at 1″ intervals, all the way to the bottom, twisting slightly as you insert and withdraw it, to create 23-38 little holes. Using a small spoon or a reclosable freezer bag with a small piece cut off one corner, fill the holes with ganache until slightly rounded on top. Cool completely on a rack.

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Author: katboda

Hey, cram it.

1 thought on “Puddle it up”

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